Everyone loves bacon. Stay on social media for a good amount of time, and you’ll surely run into several tweets and status messages proclaiming that bacon is the best thing on earth. Here’s some good news. You can actually make your own bacon. All you need are spices, a pork belly slap, some seasoning, and a slicing system.
Selecting a Meat Cut
The key to preparing bacon is to select the right cut of pork. Crispy bacon necessitates a combination of fat and meat, which makes pork belly the portion of choice. Thicker variants like Canadian bacon, on the other hand, feature tender, flavorful strips. In this case, pork loin is the idyllic option. Let’s focus on crispy bacon.
Cutting the Slab into Strips
Leaving the skin on will make the bacon too hard upon deep frying and it won’t cook properly. Remove the skin from the slab using a sharp knife or a slicing system. Place the belly slab in the freezer until it completely hardens; slicing it soft will compromise the form and texture of the bacon. Once it hardens, run it through the slicing system carefully so as to produce thin strips.
Curing and Frying the Bacon Strips
In a mixing bowl, prepare a solution composed of paprika, salt, black pepper, minced garlic, chili powder and some water. Soak the meat in the marinade and then place it in the refrigerator for a day or two. Once ready, set the strips in a deep-fryer and cook until the meat bears a reddish brown coat.
If you don’t have a deep-fryer, you can fill a fourth of a frying pan with oil and then set the bacon strips inside. Set the temperature to high and then cover the pan while cooking. When one side turns brown, flip the strips to cook them evenly. Serve it with bread, mayo, lettuce, eggs and cheese for a hearty breakfast.